D. S. Hale

Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle

Three groups of steers (A, B, C) were used to study the effect of temperament (Calm, Intermediate, and Excitable) on meat quality. Temperament was based on exit velocity, pen scores, and chute scores. Temperament traits were consistent across evaluations, and values decreased (P<0.05) in magnitude over time. Increasing excitability was associated with higher (P<0.05) serum cortisol concentrations. Carcasses from cattle with calm temperaments had higher (P<0.05) 0.5h postmortem pH values than those from Intermediate and Excitable cattle (0.1 and 0.2 units, respectively). Group C Excitable steers had higher (P<0.05) WBS values than the calmer Group C steers. This trend was observed in Group A steers, although the values were not statistically different. Correlations were highest between temperament values and tenderness after 21d. Temperament influences tenderness, although the mechanism is not clear.

National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

Beef from retail and foodservice establishments in 11 US cities was evaluated using Warner-Bratzler shear (WBS) and consumer evaluation panels. Postmortem aging times ranged from 3 to 83d for retail and 7 to 136d for foodservice with mean aging times of 22.6d and 30.1d, respectively. For retail, the three cuts from the round - top round, bottom round, and eye of round - had the highest (P<0.05) WBS values compared to cuts from the chuck, rib, and loin. Top loin steaks had the lowest (P<0.05) WBS value compared to ribeye and top sirloin foodservice steaks. Retail bone-in top loin, top loin, ribeye, T-bone, and porterhouse received the highest (P<0.05) ratings by consumers for overall like and like tenderness. Quality grade had little or no effect on foodservice sensory evaluations. Improvements in round tenderness are needed to increase consumer acceptability.

High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses.

Our study examined high and low voltage electrical stimulation and postmortem storage as strategies to improve tenderness and lean color in cabrito carcasses. Boer cross (n=60) kids were assigned to either high (550 V), low (20 V), or no electrical stimulation treatments. No differences in muscle temperature were observed between treatments at any time measured. Muscle pH declined fastest in high voltage treated carcasses. High voltage electrical stimulation slightly increased (P<0.05) b (∗) and a (∗) in the M. gluteus medius and tended to increase L (∗) and b (∗) (P=0.06 and 0.11, respectively) values in the M. longissimus thoracis. Electrical stimulation had no effect on myofibril fragmentation at 1-, 3-, or 14-d postmortem or sarcomere length. High voltage electrical stimulation increased (P<0.05) tenderness at 1- and 3-d postmortem, but not at 14-d postmortem. Aging for 3 d did not affect tenderness regardless of stimulation treatment, but aging time for 14 d improved (P<0.05) tenderness. These data indicate that high voltage electrical stimulation and 14 d aging were effective in improving the tenderness of meat from cabrito carcasses.

NATIONAL BEEF QUALITY AUDIT-2011: IN-PLANT SURVEY OF TARGETED CARCASS CHARACTERISTICS RELATED TO QUALITY, QUANTITY, VALUE, AND MARKETING OF FED STEERS AND HEIFERS

The 2011 National Beef Quality Audit (NBQA-2011) assessed the current status of quality and consistency of fed steers and heifers. Beef carcasses (n = 9,802), representing approximately 10% of each production lot in 28 beef processing facilities, were selected randomly for the survey. Carcass evaluation for the cooler assessment of this study revealed the following traits and frequencies: sex classes of steer (63.5%), heifer (36.4%), cow (0.1%), and bullock (0.03%); dark cutters (3.2%); blood splash (0.3%); yellow fat (0.1%); calloused rib eye (0.05%); overall maturities of A (92.8%), B (6.0%), and C or greater (1.2%); estimated breed types of native (88.3%), dairy type (9.9%), and Bos indicus (1.8%); and country of origin of United States (97.7%), Mexico (1.8%), and Canada (0.5%). Certified or marketing program frequencies were age and source verified (10.7%), ≤A(40) (10.0%), Certified Angus Beef (9.3%), Top Choice (4.1%), natural (0.6%), and Non-Hormone-Treated Cattle (0.5%); no organic programs were observed. Mean USDA yield grade (YG) traits were USDA YG (2.9), HCW (374.0 kg), adjusted fat thickness (1.3 cm), LM area (88.8 cm2), and KPH (2.3%). Frequencies of USDA YG distributions were YG 1, 12.4%; YG 2, 41.0%; YG 3, 36.3%; YG 4, 8.6%; and YG 5, 1.6%. Mean USDA quality grade (QG) traits were USDA quality grade (Select(93)), marbling score (Small(40)), overall maturity (A(59)), lean maturity (A(54)), and skeletal maturity (A(62)). Frequencies of USDA QG distributions were Prime, 2.1%; Choice, 58.9%; Select, 32.6%; and Standard or less, 6.3%. Marbling score distribution was Slightly Abundant or greater, 2.3%; Moderate, 5.0%; Modest, 17.3%; Small, 39.7%; Slight, 34.6%; and Traces or less, 1.1%. Carcasses with QG of Select or greater and YG 3 or less represented 85.1% of the sample. This is the fifth benchmark study measuring targeted carcass characteristics, and information from this survey will continue to help drive progress in the beef industry. Results will be used in extension and educational programs as teaching tools to inform beef producers and industry professionals of the current state of the U.S. beef industry.

Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat

Top loin (TLS), top sirloin (TSS), and eye of round (EYS) steaks, and loin end (LRR) and blade end (BRR) rib, and eye of round (EYR) roasts were used to determine the effect of USDA quality grade, Choice or Select, external fat trim level, and internal temperature endpoint on sensory, chemical and cooking characteristics. Cuts cooked with external fat required slightly greater cooking times and had higher fat content in the lean than cuts cooked without external fat (p < 0.05). Regardless of quality grade or external fat trim, increasing internal temperature endpoint resulted in tougher, drier cuts with longer cooking times and greater cooking loss (p < 0.05). Choice TLS, TSS and LRR were higher (p < 0.05) in palatability than Select, but quality grade did not affect palatability of BRR, EYS or EYR.

National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments

The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P < 0.05) WBS values, whereas steaks from the round had the greatest (P < 0.05) values. There were no differences (P > 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P < 0.05) WBS values compared with top sirloin steaks. Retail top blade steaks and food service top loin steaks received among the greatest (P < 0.05) consumer sensory panel ratings compared with the other steaks evaluated. Prime food service rib eye steaks received the greatest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded rib eye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for food service steaks were greater (P < 0.05) for the Select and ungraded groups compared with the Prime, Top Choice, and Low Choice groups. The WBS values and sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.

Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef

The effect of calcium chloride, lactic acid or their combination on palatability, microbiological, and flavor characteristics of mature cow semimembranosus muscle was investigated. Regardless of aging time, a 10% injection of equal volumes of 0·3 m calcium chloride and 0·3 m lactic acid into hot-boned semimembranous muscle improved (P < 0·05) shear force values (approximately 35%) compared to hot- and cold-boned control cuts. Microbiological characteristics for all treatments were similar. Control cuts retained more desirable flavor (beefy and serumy/bloody) and less off-flavor (liver, sour, bitter and astringent) than calcium-chloride- or lactic-acid-injected cuts.

Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA

The objective of this research was to evaluate the consumer controlled factors of cooking method and degree of doneness on top loin steaks from different USDA quality grades (Low Choice, High Select or Low Select) and breed-types (English, Continental European Cross or Brahman Cross). In addition, cities within the same region were evaluated for differences in consumer controlled factors and palatability responses. The in-home product test was conducted in Dallas and San Antonio, Texas, USA. Consumers (n=173) evaluated steaks for overall like (OSAT), tenderness (TEND), juiciness (JUIC), and flavor (FLAV) using 23-point hedonic scales. Respondents in Dallas cooked their steaks to higher degrees of doneness than did those in San Antonio. Outdoor grilling was the most frequently used method of cookery for steaks in both cities. Generally, consumers in San Antonio gave higher palatability ratings to Choice steaks and Dallas consumers gave higher ratings to Select steaks. The interactions of city×cooking method, breed-type×cooking method, and degree of doneness×cooking method were significant for all palatability attributes. In addition, the interaction of cooking method×quality grade was significant for TEND, JUIC, and FLAV. Warner-Bratzler shear (WBS) force was determined on a steak from each strip loin. Steaks from Continental European Cross cattle and Low Choice carcasses had the lowest WBS values. Differences in consumer preparation of beef top loin steaks present very unique challenges for the beef industry. Consumer information programs may serve a valuable role in connecting consumer perceptions with the preparation techniques needed to consistently achieve satisfaction.

National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts.

The National Beef Quality Audit-2011 (NBQA-2011) was conducted to assess targeted characteristics on the harvest floor that affect the quality and value of cattle, carcasses, and byproducts. Survey teams evaluated approximately 18,000 cattle/carcasses between May and November 2011 in 8 beef processing facilities. Cattle identification methods were lot visual tags (85.7%), individual visual tags (50.6%), electronic tags (20.1%), metal-clip tags (15.7%), other (5.3%), none (2.5%), and wattles (0.5%). Hide colors or breed types were black (61.1%), red (12.8%), yellow (8.7%), Holstein (5.5%), brown (5.0%), gray (5.0%), white (1.4%), and brindle (1.0%). Brand frequencies were none (55.2%), 1 (40.4%), 2 (4.4%), and 3 or more (0.04%) brands, and brands were located on the butt (35.2%), side (9.0%), and shoulder (2.5%). Hide locations of mud or manure were no mud/manure (49.2%), legs (36.8%), belly (23.7%), side (14.9%), top-line (11.0%), and tail region (13.7%). There were 76.2% of cattle without horns, and the majority of those with horns (71.6%) were between 0 cm and 12.7 cm in length. Permanent incisor numbers were zero (87.3%), 1 (1.4%), 2 (8.0%), 3 (0.9%), 4 (1.9%), 5 (0.3%), 6 (0.2%), 7 (0.1%), and 8 (0.02%). Most carcasses (77.0%) were not bruised, 18.7% had 1 bruise, 3.4% had 2 bruises, 0.6% had 3 bruises, and 0.3% had more than 3 bruises. Bruise locations were loin (50.1%), rib (21.3%), chuck (13.8%), round (7.3%), and brisket/flank/plate (7.5%). Condemnation item and incidence were whole carcass (none recorded), liver (20.9%), lungs (17.3%), tongue (10.0%), viscera (9.3%), and head (7.2%). Compared with the NBQA-2005, the NBQA-2011 had an increased percentage of black-hided cattle (56.3 vs. 61.1%), more cattle with brands (38.7 vs. 44.8%), and more cattle with some form of identification (93.3 vs. 97.5%). In addition, there was a lesser percentage of carcasses with bruising in 2011 (23.0%) than in 2005 (35.2%), as well as a smaller percentage of carcasses with more than 1 bruise (2005 = 9.4% vs. 2011 = 4.2%). Compared with the 2005 audit, a similar percentage of the cattle were deemed 30 mo of age or older using dentition (2005 = 2.7% vs. 2011 = 3.3%). The information from NBQA-2011 helps the beef industry measure progress against previous NBQA assessments and provides a benchmark for future educational and research activities.

Effects of oral vitamin D3 supplementation and supplement withdrawal on the accumulation of magnesium, calcium, and vitamin D in the serum, liver, and muscle tissue and subsequent carcass and meat quality of Bos indicus influenced cattle

Bos indicus crossbred cattle (n=79) were fed vitamin D(3) (0 or 3 million IU/hd/d) for 5d. Afterwards, half of each group was slaughtered immediately, while half was fed, without supplementation, for 7d before processing. Serum calcium concentration was increased (P<0.05) in cattle after supplement removal, but not immediately following supplementation. This also was observed in the M. longissimus lumborum and M. triceps brachii, but not in the M. semitendinosus. Liver biopsy vitamin D(3) concentrations were higher (P<0.05) in supplemented cattle immediately following supplementation, but were not different from controls after supplement removal. Vitamin D(3) did not affect tenderness at supplement removal day 0, but increased the tenderness of the M. longissimus lumborum and M. semitendinosus at supplement removal day 7. Vitamin D(3) supplementation improves muscle tenderness and may be more effective when supplementation is ceased 7d before slaughter, with minimum food safety concerns.